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Endive, Cichorium endivia / Compositae
Note: Composition for 100 g. of fresh product
Values in ( min. - max. ) format.
Energy: 9.00-10.00 kcal
Fats: 0.10-0.20 g
Fibres: 1.22-1.22 g

Minerals

Calcium: 30.00-54.00 mg
Zinc: 0.355-0.355 mg
Chlorine: 71.00-71.00 mg
Phosporus: 23.00-54.30 mg
Iron: 0.30-1.40 mg
Magnesium: 10.00-10.00 mg
Manganese: 0.153-0.153 mg
Potasium: 346.00-346.00 mg
Selenium: 2.75-2.75 µg
Sodium: 53.00-53.00 mg
Iodine: 6.40-6.40 µg
Proteins: 1.00-1.75 kcal
Carbohidrates: 0.30-0.90 g

Liposoluble Vitamins

A Retinol: 280.17-280.17 µg
A Carotenoids: 1680.00-1680.00 µg

Liposoluble Vitamins

B1 or Thiamine: 0.033-0.052 mg
B2 or Riboflavine: 0.019-0.120 mg
B3 or Niacine: 0.80-0.80 mg
B9 or Folic Acid: 2.00-9.40 mg
C or Ascorbic Acid: 2.00-9.40 mg
Endive
The endive is cultivated for its curly or straight leaves, of a green to yellow colour. It is chiefly eaten raw in salads or as part of stews, providing with vitamins and minerals, since its content in calories is very low.
Nutrition and eating
The endive is beneficial for the stomach, being a refreshing, laxative and depurative vegetable. The leaves of this plant contain a bitter compound, intibina, that stimulates the appetite, favouring digestion and increasing the activity of the gall bladder.
The fruit
The endive is cultivated for its curly or straight leaves, of a green to yellow colour. It is chiefly eaten raw in salads or as part of stews, providing with vitamins and minerals, since its content in calories is very low.

The endive is a vegetable cultivated for its leaves, that may be straight or curly, arranged in rosette. Its colour ranges from dark green to yellow. The leaves do not form a heart, so they were traditionally tied to favour the whitening inside the plant. At present, the plants are covered with plastic sheets or with plastic " hats’ for each plant.

The endive is chiefly consumed raw, as an ingredient in salads. Its slightly bitter taste makes a good combination with celery, tomato, onion, anchovy, nuts and fruit, among other ingredients. The greenest and hard leaves can be used in stews, broths and purees.

It is low in calories, therefore recommended for people following slimming diets. It hardly contains fats and proteins. Its nutritious value lies in its vitamin and mineral supply, since it contains vitamin B1, B2, folic acid, calcium, iron and potassium. This vegetable improves digestion and behaves as a depurative agent for the organism.
The plant
The endive is an annual plant belonging to the family of Compositae; its scientific name is Cichorium endivia. Its short root has small branches. The leaves are disposed in rosette, although they never form a heart, since they are loose. Some varieties have clustered leaves that are naturally whitened.

When left in the field, the plant bears the floral stem, where the bluish flowers are born.
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